Friday, February 1, 2013

The last of the Butternut

It's a sad tale,but, I have finally reach the bottom of my garden treasures. Yes........this is the final butternut squash. I have to say when I cut into the squash it was.......beautiful. Only a garden momma could say such a thing,but, I had to smile at how firm the flesh was and how the little droplets of moisture formed on the fresh cut.So after I gave it what I thought was proper adoration I proceeded to get it ready for EATING !!!!
When I worked at the BARN I would make this recipe and it was so loved that customers would have me call them when I knew that I would be making it. I finally decided to try it out on my family and they made it a must keep for Thanksgiving recipe. Who knew?

1 MEDIUM BUTTERNUT
I cut this in 1/4 and of course seed it. put it in a pot with about 1 inch of water and let it steam till cooked.No need to peel. When cooked pop it in the colander and let it cool. When cool you should be able to just spoon the flesh away from the peel with little effort.Mash as you would potatoes

1/2CUP MAYO
1/2CUP CHOPPED ONIONS
1 EGG
TEASPOON SUGAR 
S&P TO TASTE
Whisk all of these together pour over and mix into the butternut.
GRATED PARMESAN OR ANY CHEESE THAT YOU LOVE
SLIVERS OF BUTTER
Sprinkle the cheese over the casserole and dot with butter.
Bake at 375 degrees for about 30 min.

Hope you love it as much as we do..........said the hobbit




5 comments:

Renee Pike said...

mmmmmmmmmm butternut squash.

The Hobbit said...

Yah! Pretty yummy.

Connie said...

Would you believe that I have one of these sitting on my counter\?. I was going to try roasting it - I am kind of on a 'roasted vegetable' craze. I think this appeals to me a little more. I am copying! Thanks.

The Hobbit said...

Great Connie...let me know how you like it. You could roast the butternut instead of steaming.I love roasted veggies.

Connie said...

It was a big hit! The Parmesan Cheese took it to another level. The whole taste was a little more vegetable than the regular melted brown sugar and butter oozing all over the squash. A keeper.

We, too, love roasted vegetables, but I am running out of ideas for changing the seasonings. It seems I always default to oregano and basil.